Rubbish Tortellini Soup
constituents
1lb. ground Italian link
1 medium onion finely diced
3 cloves garlic diced
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
½ tablespoon dried thyme
2 pinches red pepper flakes
2 mugs beef broth
soupspoons tomato paste
1(14.5 ounce) can fire roasted tomatoes
4 mugs vegetable broth or low sodium funk broth
10 ounces cooled tortellini
3 mugs arugula( or spinach)
Grated Parmesan rubbish
Fresh thyme( voluntary)
Fresh basil( voluntary)
INSTRUCTIONS
Brown the Italian link in a Dutch Roaster or honeypot over medium heat. When it’s nearly completely browned add the onion and cook until the link is done browning and the onion has softened. Turn the heat to low and add the garlic, basil, oregano, parsley, thyme and red pepper flakes; cook for 1 nanosecond shifting constantly.
In a small coliseum whisk the tomato paste with about1/2 mug beef broth. Add the vegetable broth, remaining beef broth, fire roasted tomatoes and weakened out tomato paste. Increase the heat to medium and bring it to a low pustule. Reduce the heat to a poach.
Add the rubbish tortellini and poach for 10- 15 twinkles or until the tortellini are cooked to your asked tenderheartedness. Remove the visage from the heat and stir in the arugula. Add swab and pepper to taste. Sprinkle each coliseum with 1- 2 teaspoon lately grated Parmesan rubbish. If asked trim with fresh thyme or fresh basil.
